Shredded Jellyfish Salad

Name: Shredded Jellyfish Salad (Pan hai che p’i)
Cuisine: Chinese
Ingredients: 1-½ tablespoon soy sauce (light); 1-½ tablespoon soy sauce (light); ½ tablespoon vinegar; ½ teaspoon sugar; ⅓ teaspoon salt; ⅓ cup shredded daikon radish (or lettuce); 1 tablespoon sesame oil (seasoning sauce); 1 tablespoon sesame oil (seasoning sauce); ⅓ cup shredded daikon radish (or lettuce); 4 oz. salted jellyfish

Pan hai che p’i

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 oz. salted jellyfish
⅓ cup shredded daikon radish (or lettuce)
⅓ <

Asia
Taiwan
Chekiang
Kiangsu
Shanghai

Method

Shred jellyfish, and soak with cold water for 3 hours. Then scald in boiling water for about 3 seconds. (Place in a strainer and boil with the strainer) Remove immediately.
Soak jellyfish in cold water again for over 3 hours, drain.
Soak shredded radish with salt for 15 minutes. Squeeze dry and put into big bowl with jellyfish. Add seasoning sauce, mi